Corn Bread Pudding

Ingredients

• 1 box Jiffy corn meal mix
• 1  can creamed corn (15 oz)
• 1 can sweet corn kernels, drained
• 1/2 cup butter (1 stick), melted 
• 3 eggs, beaten
• 1 cup sour cream or plain yogurt
• 1/2 tsp salt

Directions

1. Preheat oven to 375 degrees. Prepare 2 qt casserole dish with non-stick cooking spray.
2. Mix all ingredients together.
3. Bake for 35-40 min until top is golden.

Notes

• Try variation with the Krusteaz mix

Source
https://www.tiktok.com/@brunchwithbabs/video/7032355832729816325?lang=en&is_copy_url=1&is_from_webapp=v1

Chocolate Cream Pie

Ingredients

• 1 (9 inch) refrigerated pie crust, baked
• 3 egg yolks
• 1 ½ cups white sugar
• 4 tablespoons cornstarch
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 3/4 cups milk
• 1/4 cup Bailey's Irish Cream
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup frozen whipped topping, thawed

Directions

1. In a large mixing bowl, beat together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and Bailey's then stir gently.
2. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until boiling (15-25 minutes).
3. Remove from heat.
4. Stir in butter and vanilla extract.
5. Cool slightly, then pour mixture into pie crust.
6. Chill overnight before serving. Garnish with whipped topping.

Notes
- Pour into four ramekins instead of pie shell for chocolate pots.

Source
https://www.allrecipes.com/recipe/15756/chocolate-cream-pie-ii/

No Bake Golden Oreo Lemon Dessert

Ingredients

• 36 Golden Oreos, divided
• 3 tablespoons butter, melted
• 1 box 3.4 ounces INSTANT lemon or vanilla pudding
• 1 cup milk
• 4 cups whipped topping about 12 ounces, from two 8-ounce packages, regular
• 1 cup lemon curd

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2. Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan. 
3. Sprinkle half of the remaining cookie mixture over pudding layer. Reserve the rest for the topping.
4. Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5. Spread remaining whipped topping over the curd mixture.
6. Sprinkle with remaining cookies.
7. Cover with plastic wrap and refrigerate at least 8 hours before serving.

Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Easy Hot Chocolate

Ingredients

• 2 Tbsp Droste Cocoa Powder
• 2 Tbsp sugar/sweetener
• 1/4 tsp vanilla extract
• Splash of water
• 1 cup milk or any combination of milk, half-and-half, coconut milk or cream

Directions

• Mix together Cocoa Powder, sugar and vanilla 
• Add enough water to stir to a paste
• Add one cup hot or cold milk, stir well and serve

Notes
- Try different flavor extracts

Source
Droste box

Overnight Oats

Ingredients

• 1/2 cup old-fashioned oats
• 3/4 cup milk (I use unsweetened almond milk)
• 1–2 teaspoons maple syrup or honey 

Directions

1. Combine all ingredients in a container with a lid.
2. Mix well and refrigerate AT LEAST 8 hours, overnight is best.

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Flavor Combos

Cherry Cheesecake

• base mix +
• 1 Tablespoon softened cream cheese
• ½ teaspoon vanilla
• 2 Tablespoons chopped fresh or frozen pitted cherries

Strawberries & Cream

• base mix + 
• 2 Tablespoons plain Greek yogurt OR Tablespoon softened cream cheese
• ½ teaspoon vanilla
• 2 Tablespoons strawberries

Tripple Chocolate

• Use 3/4 Cup of chocolate milk in the base mix
• ½ teaspoon vanilla
• 2 Tbs cocoa powder
• handful of semi-sweet chocolate chips

Peach Cobbler

• ½ teaspoon vanilla
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• 2 Tablespoons chopped peaches

Chai Latte

• Use 1/2 Cup of chai concentrate + 1/3 Cup of milk in the base mix
• ½ teaspoon vanilla

Oatmeal Cookie

• 1 scoop vanilla plant-based protein powder (optional)
• 1 cup unsweetened vanilla almond milk (instead of reg milk in the base mix)
• 1 Tablespoon chia seeds (optional)
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ¼ cup raisins

PB&J

• 2 Tablespoons peanut butter (or 4 Tablespoons peanut flour)
• 1 scoop vanilla protein powder (optional)
• ½ teaspoon ground cinnamon
• layer of raspberry jam (any flavor)

Source

https://www.eatingbirdfood.com/?s=overnight+oats

Quick Cobbler

Ingredients

• 1 can pie filling, any flavor
• 1 cup Baking Mix
• 1 cup Milk
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 cup butter, melted

Directions

1. Preheat oven to 375
2. Grease 8x8 baking dish
3. Combine baking mix, cinnamon, nutmeg
4. Stir in milk
5. Stir in melted butter
6. Pour mix into baking dish
7. Top with pie filling
8. Bake for 50 min - 1 hr until golden brown

Notes

Serve warm with ice cream

Source

TheBudgetBabe / Instagram

Eclair Cake

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 15 graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 container Chocolate Frosting

Directions

1. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
2. Cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan.
4. Cover with 10 of the remaining graham squares.
5. Repeat layers of pudding mixture and graham squares.
6. Refrigerate 3 hours.
7. Spread top with whipped Chocolate Frosting.

Notes
Mom's recipe:

1. Line 9×13 with graham crackers. Mix 2 large boxes of vanilla pudding with 5 cups milk and 8 oz. whipped topping. Layer with crackers and spread chocolate icing on top. Chill in fridge.

Source
Mom
https://www.kraftrecipes.com/recipe/105225/graham-cracker-eclair-cake

Lisha Mommy Muffins

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup sweet or unsweetened coconut flakes
• 2 Carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
• 1 cup raisins/golden raisins/craisins
• 2 large eggs
• 1 Tsp Vanilla Extract
• 2 tsps cinnamon
• 1/3 Cup Milk*
• 1/4 Cup Vegetable or Canola Oil
• 1/3 Cup honey

Preparation

1. Preheat oven to 375.
2. Combine all dry ingredients in a large bowl.
3. Add the coconut, apples, carrot and raisins. Toss to coat.
4. Combine the milk, honey, eggs, vanilla and oil. Slowly add to dry ingredients all at once and stir until just combined.
5. Spoon batter into greased or paperlined muffin tins. Sprinkle top of muffins with cinnamon/sugar, if desired.
6. Bake for 15 to 20 minutes.

Source

• http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins
• Marsha's Cookbook

Notes

• These muffins freeze well and are great hot from the microwave for breakfast!
• Makes 2 dozen muffins.
• Swap milk if needed.

Slow Cooker Chocolate Pudding/Lava Cake

Ingredients

• 1 chocolate box cake
• 1/2 cup vegetable oil
• 1 1/4 c milk
• 3 eggs
• 1 package of pudding
• 2 cups milk
• 1/2 cup semi sweet chocolate chips

Directions

1. Mix chocolate box cake and pour into slow cooker.
2. Then mix box pudding and layer on top of cake mix. 
3. Sprinkle chocolate chips on top as you like.
4. Cook on high for 2 1/2 hours.
5. Enjoy on it’s own or with vanilla ice cream.

Notes
Optional: vanilla ice cream

Source
https://www.facebook.com/buzzfeedtasty/videos/1645634399022536/?permPage=1

Pumpkin Spice Pull Apart Bread with Vanilla Glaze

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin)
• 2 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup powdered sugar
• 1 Tbs milk
• 1/4 teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
3. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
4. Spread pumpkin pie mix on top of each. Top each with melted butter. Sprinkle sugar, pumpkin pie spice mixture over each.
5. Stack biscuits in 4 piles of 4 biscuits each. 
6. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
7. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
8. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. 
9. In small bowl, mix powdered sugar, milk, vanilla. Drizzle over loaf. 
10. Serve warm.

Notes
15 min prep time
60 min total time
8 ingredients
8 servings

Source
http://www.pillsbury.com/recipes/pumpkin-spice-pull-apart-bread/486355a7-1159-4c50-a76c-41f433884a52

http://www.thecomfortofcooking.com/2014/11/pumpkin-spice-pull-apart-bread-with-vanilla-glaze.html

Creamy Lemon Sauce

Ingredients

• 4 oz. cream cheese, cubed
• 1/4 cup milk or half & half
• 1 tbs butter and/or olive oil
• 1-2 tsp minced garlic
• zest from 1 lemon
• juice from 1 lemon
• salt
• pepper

Directions

1. In a sauce pan over low heat heat butter and olive oil. 
2. Add garlic cook for 30 seconds.
3. Add cream cheese one cube at a time.
4. Add milk/cream/half & half.
5. Whisk to combine.
6. Add lemon zest and juice. Continue to whisk.
7. Season with salt and pepper to taste.

Notes
Serves 4. Really good for dipping crusty bread.

Sources
http://www.thenovicechefblog.com/2013/08/zucchini-pasta-in-a-lemon-cream-sauce

http://www.kraftrecipes.com/recipes/pan-fried-fish-creamy-lemon-sauce-for-two-118572.aspx

http://www.thermador.com/culinary/recipes/184_mixed-vegetables-with-lemon-cream-cheese-sauce

Jiffy Corn Bread with Creamed Corn

Ingredients

• 1 box Jiffy corn meal mix
• 5 oz. sweet creamed corn
• 4 oz. plain greek yogurt
• 1/4c milk
• 1 egg

Instructions

1. Preheat oven to 400 degrees. Prepare loaf pan with non-stick cooking spray.
2. Crack egg into custard cup and whisk to combine with a fork.
3. Mix all ingredients together.
4. Pour batter into prepped mini load pan
5. Bake for 25-30 min until top is golden.

Notes
Serves 2-4

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Ingredients

• 2 boxes Jiffy corn muffin mix
• 1 cup plain Greek yogurt/sour cream
• 3 eggs, beaten
• 1/2 c milk
• 1 tsp. salt
• 16 oz. can creamed corn

Instructions

1. Preheat oven to 375º.
2. Mix all ingredients together and pour into greased 9x13 baking dish.
3. Bake for 35 minutes or until lightly brown.